Mexican Mac and Cheese Stuffed Bell Peppers: This macaroni and cheese can also be made without the bell peppers, I just liked the idea and ultimately the flavor of adding a little something extra to this dish. When you simmer the jalapenos into the Bechamel sauce, you get yourself a nice spicy and flavorful cheese mix to fold into macaroni.
The cilantro puts this mac and cheese over the top. I love the taste of cilantro and along with the jalapenos this dish turns into something incredibly special. I just love using Mexican flavors in unique ways and the Mexican Mac and Cheese is no different. I made these bad boys during Snowmageddon in New Jersey (which happened in January 2016 for those of you reading this blog post at a future date).
If you are looking for a truly different comfort food than I highly recommend placing this recipe on your to do list.
Live to Eat!
- 6 Bell Peppers
- 1 Pound Pasta
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2 Cups Whole Milk
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Fresh Cilantro (chopped)
- 2 Jalapenos (chopped)
- 2 Cups Mexican 4 Cheese (shredded)
- 2 Garlic Cloves (chopped)
- Preheat oven to 350 Degrees.
- Cut the tops off the bell peppers and dig out the insides so they resemble cups.
- Boil a pot of water and place the peppers in and boil for 5 minutes, remove and let dry.
- Make a Bechamel sauce by melting the butter in a small pot, then add the flour and mix together while cooking on medium until it resembles a brown paste (about 2-3 minutes). Slowly whisk in the milk and stir until it thickens, then lower heat to low.
- Add the salt, pepper, garlic, cilantro and jalapenos and simmer in Bechamel sauce for 10-15 minutes so the flavors meld together.
- Add the cheese and stir in until melted.
- Meanwhile boil a pot of generously salted water and boil the pasta according to instructions.
- Drain pasta and mix into the cheesy Bechamel sauce.
- Fill each pepper, add to a pan with ½ inch of water on the bottom and cover with tinfoil.
- Cook for 30-40 minutes.